i dunno......think ya might have left something out......... ........looks great though.
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Originally posted by Fishawn View PostThank you, that's what I figured
I guess I forgot to ask aboot storing it also (sorry)..... Do you make sure its seasoned, when putting it away, then store it in a dry spot, uncovered?
Sorry for all the questions, got a Blackstone coming and apparently, they do not "Thrive on neglect" which I am used to.
I just can't send Mrs. Engineer down stairs to "quick grab that for me"...it is large and heavy.BBQ Eng.
The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
Adopt a homeless pet - http://www.petfinder.com
I built the Iron Maiden - Iron Maiden Smoker Build
Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.
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Thats the way to do it right there. It amazes me how much can fit on those things. A coworker of mine "knows a guy" and he made us a cover that fits over the disc and stand. That way, I can clean it, oil it and cover it...keeping it out of the elements.Arron W.
YS 640
Primo Oval XL
Lone Star Grillz 30x36 cabinet smoker
Not so Ugly Drum Smoker
Weber Copper Top
Old Smokey
Orion
Gasser
2 Sack Crawfish Boiler by R&V Works
24" Disco with custom burner
Red Thermapen
2-Maverick ET-733
Orange Thermoworks Smoke
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Originally posted by BBQ Engineer View PostCraig, I've been using one of my turkey burners (don't have a weber to stick under it)...but I'm going to get a banjo burner like this and modify it with a stair step wok ring or maybe get a 32 jet wok burner like this and build the stand. I found this one and thought this would bring some serious heat and it's large in diameter...I'd have to put together a stand with a wok ring but that isn't to far outside of my capabilities...Hmmmmm...choices, choices.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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OH MY GOD! ! I don't know what else to say.Don
Humphrey's Pint
Weber Smokey Mountain 18.5"
Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
Blackstone Professional Series 36" Griddle
Weber Spirit SP-310 Gas Grill
Anova One Sous Vide
AMPS
Purple Thermapen
Maverick ET-733
DigIQ DX2
Misfit #1674
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Originally posted by tadowdaddy View PostOH MY GOD! ! I don't know what else to say.
I agree with Don!!
Gottta find a Word above "Freaking Fantastic"!!!
Lotsa Tasty Vittles on that Disc!!---
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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